1. Soak the live loach fish in salt water, which can relieve the fishy smell.
2. After washing, add a small amount of salt and black pepper, then stir evenly and marinate.
3. Open the mouth of the tomato, put it in boiling water and peel off the skin.
4. Cut the tomatoes into hard grains, put them into the pot immediately without any oil, and then fry them into soup.
5. Add the cooked soybeans, add the white sugar seasoning after the pot is fragrant, and add a teaspoon of white vinegar.
6. Stir the sauce a little, then pour it into a bowl and let it cool. Add onion, garlic and pepper.
7. Then stir it a little, put a little oil in the pot, and wipe the bottom pot with ginger to prevent the fish from sticking to the pot.
8. Put the hot sauce into the pot and stir fry again, then spread it on the bottom pot and pour in the marinated loach fish.
9. Add ginger slices and shredded onion, add rice wine, add black pepper, add boiling water to the pot, and add monosodium glutamate to taste.
10. Then cover and simmer for three minutes.
(2) fresh loach fish 1000g, batter 80g (mine is northeast Yingkou miso), scallion 50g, ginger 4 pieces, dried pepper 10 piece (according to one's own taste), soy sauce 20g, thirteen spices 1 spoon, edible oil or edible oil (for example, raw).
Exercise:
1. Put loach fish in cold water and drop a small amount of cooking oil for one day to make it spit out all the dirt in its stomach;
2. Take out the loach fish and put it in a deep vessel, then sprinkle a handful of salt and cover the vessel immediately. Misgurnus anguillicaudatus will shake badly under the action of salt, and after a period of time, it will basically lose its strength. Open the outer cover, clean the loach fish in the water and pick it up for later use;
3. Open the wok to cooking oil and animal oil, and change the fire to oil heat (not too hot);
4. Add the fragrance of pepper, ginger and garlic, or hot pot;
5. Put it in the hot pot of flour paste until the flour paste is fragrant, change the fire and put it in rice wine, soy sauce and thirteen spices to expose the aroma;
6, put a bowl of cold water, if it can't exceed the amount of loach fish, boil it;
7. After the soup is boiled, add loach fish and cover it;
8. When cooking again, simmer on low heat for 10 minute, then cover with fire to thicken the juice, sprinkle with fragrant lai and turn off the fire;
9, loach fish don't have to stew for a long time, so the fish is not tender, hard and not delicious; When eating, use chopsticks to hold the head of loach fish with chopped pepper, put the fish in your mouth, bite the meat under the head with your teeth, and shut up. When the wooden chopsticks are lifted, all the meat and juice outside will go into your mouth, and the rest is the whole chicken bone attached to the fish head with chopped pepper.
It is a method of loach fish, and loach fish is more than this method. In fact, the same raw materials, the same function, different methods and different tastes can also develop dishes.